, Beef Stew, Friday Night Snacks and More...

Beef Stew

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, Beef Stew, Friday Night Snacks and More...

Beef Stew

Mike Nadelman
The recipe can be done in a pressure cooker for 35 minutes with natural release (like the instapot), done in a dutch oven (in the oven or stovetop) or in a slow cooker. We like to make patches of this and it freezes well if you use a vacuum sealer the the foodsaver.
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Total Time 1 hr 30 mins
Course Main Course
Cuisine American, Beef, Stew
Servings 4 Servings

Ingredients
  

  • 1 ½ Pounds chuck beef cut into 2 inch cubes
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon prime rib seasoning Italian Seasoning or Mixture of Oregano and Thyme
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic smashed
  • 1 Large Onion Chopped
  • 1 lb of carrots or baby carrots cut into equal-weight pieces
  • 1 Pound Red Potatoes Cubed
  • 2 ½ Cups Beef Broth or better than bouilon
  • 5 oz of tomato paste
  • 1 lb medium sized fresh tomatoes quartered
  • 2 Tablespoons Cornstarch mixed with cold water
  • 1/2 container of fresh sliced white mushrooms
  • 1/2 lb of frozen peas
  • 1 bunch of chopped parsley for garnish

Instructions
 

  • Add the olive oil to a dutch oven or your pressure cooker and saute. When the oil starts to sizzle add the meat and season with the salt, pepper, and additional seasoning.
  • Cook the meat until Browned on all sides.
  • Add the beef broth and use a spoon to scrape the brown bits from the bottom.
  • Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato paste and sauce.
  • Close the lid and steam valve if you are using an instant pot or pressure cooker.
  • If using a pressure cooker cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  • If using a dutch oven, bring to a boil, stir and simmer for an hour.
  • If using a slow cooker, cook on high for 4 hours.
  • Mix together the cornstarch and cold water in a small bowl and stir into the stew if needed to thicken it.
  • Add mushrooms and cook for 10 minutes until sauce thickens and mushrooms are cooked.
  • Add frozen peas and stir. Leave to rest for 10 minutes.
  • Add parsley to garnish.

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